Comparison of Light Absorbance in Juices, Tested at 2.5%, 40:1
Blackcurrant Juice
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Colour, anthocyanins, antioxidants
Typical Pixley Berries Analysis Single Strength Juice.
- Colour - recorded at 520mm wavelength
Absorbance 1.5 @ 2.5% Dilution, 40:1
- Vitamin C Content
Typically 75 – 110 mg/100gm
- Total Antioxidant Capacity
Typically 30 – 50 mmole/gm [TEAC]
- Anthocyanins
Typically 300 – 400 mg / 100gm*
*for SCRI should be attached to the Vitamin C and Total Antioxidant Capacity points as well.
The colour and anthocyanin components of blackcurrant juice vary with variety, ripeness, climate, fruit handling, processing and storage.
- The underlying colour strength of Pixley Berries blackcurrant juices reflects the unique integration of all these factors within one combined strategy for the “Joy of the Juice.”
- Many of the anthocyanins present in berries are in the skin. Part of the juicing process is to transfer the anthocyanins from the skin to the juice and then gently safeguard it.
- The integrity and quality of the juice is underwritten by:
- Variety Selection
- Growing practices (reflecting respect for the local ecology)
- Timely harvesting fully integrated with processing
- Natural filtration technology – lightly used
- Aseptic packing in to bulk bags with oxygen barriers
- Chilled storage
